Debasis Bera

• Scale: 152 rooms, 03 restaurants, 08 banquets, multi-outlet F&B operations • Financial Performance: F&B GOP: 43% → 52% in 2 years Events & Banquets revenue: +30% Restaurant & Lounge revenue: +12% • Audits & Compliance: BSA scores 90+, SOP implementation across all outlets • Team & Attrition: 120+ associates, 5% attrition over 2 years, structured training & internal programs (30–40 hrs/year) • Innovation: Launched Navi Mumbai Baking Café, a high-end Gen Z lifestyle concept • Commercial Focus: Menu standardization, cost control, MIS reporting, sales & marketing strategy execution

Hotel Includes 185 Keys with 03 Outlets & 05 Event Space Oversee day-to-day F&B operations across all outlets Ensure compliance with hygiene, quality, and safety standards Prepare and manage departmental budgets Monitor food and beverage costs and control wastage Analyze sales reports and optimize revenue strategies Recruit, train, and manage F&B staff Conduct staff performance reviews and training programs Address guest complaints and ensure high satisfaction Coordinate with kitchen, banquet, and service teams Plan and execute promotions, events, and special menus Ensure compliance with local food safety laws and licensing Maintain inventory and coordinate with suppliers Implement best practices and stay updated with F&B trends Work with marketing team to promote F&B services Drive guest engagement and loyalty initiatives

• Scale: 160 rooms, 03 restaurants, 72,000 sq. ft. banquet space • Projected Revenue: Rs. 28–32 Cr over first 2 operational years, Banquets contributing ~55% • Audits & Compliance: Brand standard audit 100%, GSI & GRI 92% • Achievements: Developed SOPs, menu standardization, and operational benchmarks for smooth pre-opening launch Hired and trained 120+ associates, structured training 30–40 hours/year Conducted daily audits, inventory and vendor management, ensuring cost control and quality compliance Launched operational standards, service excellence programs, and beverage knowledge initiatives

• Scale: 244-room Sayaji Hotel (03 restaurants, 120,000 sq. ft. events space); Enrise by Sayaji (29 rooms, 02 restaurants, 03 banquets) • Revenue: Managed Rs. 30 Cr/year • Achievements: GSI recognition for 4 consecutive years Monitored purchases, inventory, accounts payable/receivable, and conducted store inspections Oversaw customer satisfaction, service recovery, and human capital development

• Served as Second-in-Command for F&B, overseeing overall operations across all outlets and banquets to ensure smooth service delivery and adherence to brand standards. • Monitored and controlled operational and overhead costs, maximizing revenue and profitability across the department. • Supported sales initiatives, collaborating with the commercial team to execute business strategies, banquet bookings, and outlet promotions. • Standardized SOPs, operational processes, and internal controls, ensuring consistency in service, quality, and compliance. • Managed financial transactions and reporting, reconciling daily sales and maintaining accurate records. • Oversaw weekly inventory management, implementing tracking templates to maintain optimal F&B stock levels and reduce wastage. • Managed weekly inventory transactions by creating templates to track optimal food and beverage stock. • Managed financial transactions accurately, reconciling daily sales reports and maintaining organized financial records.

“Manage and supervise shifts, ensure service quality, train staff, monitor food & beverage standards, handle guest feedback, and maintain high guest satisfaction.”

“Oversee banquet operations, manage staff productivity and scheduling, ensure top-quality service, coordinate with departments, handle guest requests, and maintain safety and compliance standards.”

“Manage F&B service operations, oversee staff and inventory, ensure high-quality setup and guest satisfaction, communicate service needs, and maintain safety and professional standards.”

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